Japanese Cucumber Salad (Sunomono)

A delightfully tart and sweet salad that’s great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you’re feeling the munchies!

Step: 1

Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.

Step: 2

Transfer cucumbers to a strainer and squeeze as much liquid out as possible.

Step: 3

Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.

Per Serving: 93 calories; protein 1.6g; carbohydrates 18g; fat 2.4g; sodium 584.7mg.

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